These Sweet and Spicy Noodles are a Thai inspired, easy weeknight dinner that can be ready and on the table in 20 minutes!

Hearty lentil chili is loaded with pinto and black beans. It’s the kind of meal-in-a-bowl that sticks with you on a blustery day.

Rice packed peppers with spinach and gooey Gruyere Cheese! A fabulous meatless entree or side dish!

This Foil Wrapped Grilled Butternut Squash with Sage) is one of my favorites; use other herbs like rosemary or thyme if you prefer!

Simple Vegetarian Homestyle Burgers that use Kidney Beans or Rajma.

This Instant Pot Brown Rice is pressured cooked in a beef and chicken broth combination and tossed with sauteed mushrooms!

The very BEST pasta salad you can make; simple, fresh, and delicious.

Crispy tofu, crunchy veggies and soft noodles, all coated in a creamy satay sauce. These satay tofu noodles are perfect for Meatless Monday.

This 30 minute pasta has only a few fresh ingredients. Add a protein of choice or customize to make vegan and/or gluten-free!

These Roasted Green Beans are tossed in olive oil, sprinkled with sea salt and freshly cracked pepper, and topped with a garlic butter sauce

These crispy eggplant wraps with dukkah are packed with flavor and full with nutrients.

Instant Pot Vegan Chili- A quick, delicious weeknight dinner that’s packed with plant-based protein! Even meat-eaters will love it!

Mixed Vegetable Korma Curry. Healthy plant-based comfort food enriched with spices and nutritious veggies. This dish is flavorful!

Grilled Eggplant, Roasted Tomatoes & Burrata with Garlic-Herb Breadcrumbs: A perfect, light vegetarian main course recipe w/ tons of flavor!

Vegan ‘Chorizo’ encompasses the flavors of Mexican Chorizo in a Walnut and Quinoa based mixture for a crunchy and filling meatless taco.

Layer pasta, sauted eggplant, cheese, fresh basil, marinara and smoked mozzarella into the bake for an outstanding dinner!

Spicy. Vegan. Protein-packed. Tacos. In under 20 minutes!

Vegan BLT’s are a beloved classic for a reason. Give that quintessential summer sandwich a Southern spin with fried green tomatoes.

Vegan Miso And Coconut Milk Red Lentils With Dinosaur Kale Recipe in a Pressure Cooker!

A wrap filled with roasted curry cauliflower, sweet potatoes, & chickpeas, fresh arugula, pickled red onions, and a basil tahini mayo.

Roasted Chickpea Salad with Avocado and Feta is glossed in a simple, lemony dressing, vegetarian and gluten free!

Packed with veggies and beans this is the best vegan chilli I’ve ever made. It’s spicy, tasty and oh-so-satisfying.